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Little Peanut Butter Party Tarts

13 cup butter (equals 5 tablespoons, at room temperature)
1 (3 ounce) package cream cheese (at room temperature)
1 cup flour (sifted)
12 cup crunchy peanut butter
1 egg (slightly beaten)
34 cup brown sugar (firmly packed)
14 cup dark corn syrup
18 teaspoon salt
1 teaspoon vanilla
1 tablespoon butter (melted)


Pastry directions:. Combine softened butter and cream cheese and cut-in flour for pastry. Knead dough slightly and shape into a ball. Refrigerate dough for 2-3 hours until well chilled, for easier handling. Or stick the dough in the freezer to cut down on the chill time! Divide well chilled dough into 24 small balls and press into mini muffin pans or tart shells. Filling directions:. Preheat oven to 375 degrees or to 350 degrees for dark pans. Blend peanut butter and beaten egg ~ combine with all other ingredients. Pour into pastry-lined pans, filling about 3/4 full. Bake at 375 degrees, or 350 degrees if pan is dark, for about 16-18 minutes, until filling is set and pastry is nicely browned. When cool sprinkle filling with confectioners sugar. Makes 24 tarts.

Source: www.food.com